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The March culinary class, second in the "Cooking on the Edge" twelve part series, will be a celebration of spring. Cooking and entertaining at home has become increasing popular. This series shows you how to become a celebrity in your own kitchen, and pick up a few chef secrets along the way. Participants, guided by Chef Andreas Nieto as they prepare the meal, will also dine at the Chef's table.

Los Angeles, California (PRWEB)February 23, 2009

The Westin Bonaventure Hotel & Suites, Los Angeles has announced the second class in the culinary series, "Cooking on the Edge with Chef Andreas," to be held in March. Cooking and entertaining at home has become increasingly popular. This series shows you how to become a celebrity in your own kitchen, and pick up a few chef secrets along the way. Participants, guided by Chef Andreas as they prepare the meal, will also dine at the Chef's table and sample paired wines chosen by sommelier Henry Marquis.

The March cooking class will be a celebration of spring. The class will begin with a food component wine tasting, savoring the taste of various food items and how they pair and change with wine offerings. Chef Andreas' journey to spring will feature organic free-range spring lamb and California farm fresh spring vegetables, showing attendees how to pair these delicate, garden spring vegetables and discover the abundance of varieties available in the local market. Chef Andreas will then cook and also challenge you in one-step, single pan cookery to create an incredible dish that will surprise and delight your guests.

Please RSVP to Claudia Lambaren, [email protected] at The Westin Bonaventure. Seating is limited to 15 attendees, over 21 years of age, with a cost of $35 per person. Reservations are taken on a first come, first served basis.

About Chef Andreas Nieto
Award-winning Chef Andreas Nieto brings a unique culinary experience to downtown Los Angeles' Westin Bonaventure Hotel & Suites, overseeing the culinary operations for the hotel as executive chef, including the signature New York-style steakhouse restaurant, LA Prime. After completing a degree in Hotel Management in Culinary Arts and a 3-year culinary apprenticeship program, Nieto began his award-winning career. Nieto was recognized as Chef of the Year by Le Toque Blanches International in 2001 and again in 2002 by the American Academy of Hospitality Sciences. Esquire magazine noted Nieto's talents by naming 'Breeze' Best New Restaurant while he was at the helm. Wine Spectator profiled Nieto in a three-page spread in 2002. Additionally, Nieto was awarded the James Beard Dinner and Award, as well as the Best New Chef by Food & Wine Magazine in 2001.

About The Westin Bonaventure Hotel & Suites
In the heart of Los Angeles' financial district, the landmark Westin Bonaventure Hotel & Suites is ideally located giving guests easy access to cultural and business centers, as well as nearby beaches, the Los Angeles Convention Center and the Staples Center. The hotel is Los Angeles' largest convention hotel with 1,354 guest rooms and 110,000 square feet of meeting and exhibit space. The guest rooms include amenities such as floor-to-ceiling views of the Los Angeles skyline, and the signature Heavenly Bed® and Heavenly Bath. For more information, visit the hotel Web site at: http://www.thebonaventure.com.